Ingredients
- 1/4 cup heavy whipping cream
- 2 bars (8 ounces) bittersweet chocolate baking bars, broken in 1/4-inch pieces recommended: Ghirardelli)
- 6 tablespoons unsalted butter, cut into small pieces
- 1/3 cup Ghirardelli unsweetened cocoa
Directions
In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By Missy @SweetToo...
Akron, OH
on October 07, 2011
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These tasted great! But I had some trouble making them as the recipe describes. I let the chocolate mix set in the refrigerator and then even the freezer to harden cause it was still too soft to roll into balls. They melted right away as I tried to form them and I couldn't form them into round balls. It was a bit of a disaster. I ended up using a mold with melted chocolate on the outside and used the chocolate mixture in the recipe as the centers. They did end up turning out great, but I was not able to roll them and dip them like I wanted and couldn't dip them into the chocolate powder since they had to set in the mold. Did I miss something???
By liche
McAllen, TX
on February 21, 2011
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Wow, these are awesome! I gave these to my co-workers for valentine's day and they loved them. However, I did use Ghirardelli milk chocolate and semi-sweet chocolate because that's all I had in the pantry, but they were to die for, very smooth. I too used powder sugar, crushed pecans and cocoa powder to roll them in.
By enna3000_12434981
Denver, 44
on December 13, 2009
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Instead of simply using cocoa powder to decorate the truffles, I wanted a variety. (And I agree that just cocoa can be a bit bitter I used shredded toasted coconut, crushed peppermint candies, toasted hazelnuts and a Mexican chocolate combination of cinnamon, cayenne, cocoa, and a bit of orange rind (the orange rind was cooked into the truffle- a suggestion that could be used with other flavor combinations as well. I included the orange rind with the milk while it was simmering and strained it out before including the chocolate to maintain the silky texture
I also disagree with the assertion to use a "shallow bowl" I found smaller, deeper and extremely round bowls to be easier, then as I got to the end of the chocolate I was able to make use out of more the genache. Just a suggestion.
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